Let’s prepare a traditional Hungarian dish – Halászlé. Halászlé is a traditional Hungarian fish soup. The name comes from the Hungarian words “halász” – fisherman and “lé” – broth.
Ingredients:
- 1 kg carp
- 1 kg assorted small fish (catfish, ruffe, bullhead, perch)
- 1 kg sweet red pepper
- 3-4 large ripe tomatoes
- 2 large onions
- 1-2 red hot peppers
- 3-4 cloves garlic
- 2 tbsp ground paprika, preferably Hungarian
- Salt
- Black pepper
- Lard
- Noodles for serving
Instructions:
- Clean the carp and small fish. Remove the head, tail, and fins from the carp, separate the meat from the spine. Remove the gills from the head. Set aside the milt, roe, and liver. Cut the meat into 2 cm thick pieces, salt, pepper, cover, and refrigerate for 1.5 hours.
- Clean the sweet pepper, cut into medium pieces. Cut the hot pepper into rings. Chop the onion, fry in lard for 5 minutes.
- Put all the small fish, the head, fins, tail, and spine of the carp into a pot, completely cover with cold water, bring to a boil, skim off the foam. Add the onion, half of the sweet pepper, and the hot pepper. Cook for 30 minutes, then remove the head and cook for another 1.5 hours.
- Scald and peel the tomatoes, chop. Mince the garlic, add to the soup, cook for 10 minutes. Mash the contents of the pot with a potato masher and strain through a fine sieve, squeezing out the juices.
- Put the carp into the remaining broth, add water if necessary. Bring to a boil, skim off the foam. Add paprika, cook for 15 minutes.
- Add the remaining sweet pepper and salt, cook for another 5 minutes. Add tomatoes, after 3 minutes add garlic, bring to a boil and remove from heat.
- Cook the noodles, place in bowls, pour over the halászlé and serve.
Halászlé is ready. Enjoy!